MethodWash and chop mangoes with a chopping blade, through the seed.Leave the skin on.Remove the inner portion of seedHeat 1 tbsp of curry powder and crushed red pepper in pan

Add mangoes and stirAdd sugarAdd chilli powder and garlicAdd water and then the rest of the curryAdd JalepenoBring mixture to a boil stirring occasionallyThen simmer until mango is very soft. (Approx 1hr)

Sunday, July 22, 2007

Add Honey Roasted PeanutsThe liquid in the pak choi seeps out when you are sauteeing..Not to worry it boils down enough.No extra seasoning is needed because the lamb that was pre-roasted is heavily seasoned.... remember its the African Roasted lamb I made before.

I always read about clotted cream in my Enid Blyton books when I was younger. I always wanted to try it.So I did.It is just as I imagined.It tastes like thick kinda evaporated milk.I didn't want to eat it with bread so I just scooped out gobs of it with my fingers and sucked on it.It is heavenly and lovelyTry it when you can :)

Monday, July 16, 2007

Well you know that salad that I made (see previous post)?It was huge and I couldn't eat it all.So I decided to put it in a soup..That was a great idea.I used a Campbell tomato soupAdded 2 cans of water to itCrushed red pepper flakes ( 1 tbsp)One cup of Pak Choi leavesThe rest of the saladI let it come to a boil and then simmer for 10 minutes.It was soo good and heartyI loved that soup.

Friday, July 13, 2007

You can eat there before the show.I didn't order food.They came around with samples of a spinach and artichoke dip, and a Phillipino appetizer which the owner's mother in law makes and brings to the restaurant.They were excellent.

I made great cod and pak choi.I stir fried everything.Great.Except I don't know what to do with cod except deep fry in batter to make fish and chips.When you try to sautee cod it becomes so chewy so fast!!ARGH!!!So frustrating.Fish is supposed to be easy!The pak choi was delicious though....

Yes she has a Chicken and Waffles restaurant. She owns it with Ron WinansI was only mildly surprised because I didn't think it would be a chicken and waffles...They have EVERYTHING in Atlanta.When I visited I had to get a pic of it even though I didn't eat there.I hardly eat out very much anymore because of my low carb eating and I can't have salads every time

Sunday, July 08, 2007

So I went to Publix and got these great fruits on sale.The strawberries are so sweet.I had to call sis and tell her...We NEVER have luck getting really sweet strawberries. They are always kinda tangy!The blueberries I haven't touched as yet..They are sis' favorites.To me..they are just ok.

Method For EggplantCut end off eggplant.Chop into 1-2 inch piecesFry for 6 minutes in hot seasoned oilandBoil in 2 cups water with 1/2 teaspoon salt until eggplant is tender.Drain and mash.Set aside.

METHOD for souflee1. Butter baking tin.2. Dust bottom with flour mixture, knocking out excess.3. Sprinkle bottom with a little of the Parmesan Plus4. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.5. Add flour and crushed red pepper flakes6. Cook, stirring, 2 minutes.7. Whisk in sour cream emulsion (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.8. Transfer to a bowl with the eggplant and mixAdd cheese, salt, pepper, mustard, chili powder, Italian seasoning, and egg yolks, after tempering (adding eggplant mixture slowly so egg does not curdle- see pic)stirring until mixture is well blended.

9. Cool to room temperature, about 15 minutes.10. Meanwhile, put oven rack in middle position and preheat to 350°F.11. Beat egg whites in a small deep bowl by hand with a fork at high speed until it just barely holds stiffpeaks.12. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.13. Spoon baking tin.14. Bake soufflé until puffed and golden,Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.15. Cool in pan on a rack just until warm.